<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="1731627" val="178686">香椿蛋饼</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">香椿芽</a></label></span><span class='right'>一小把</span>
					</td><td>						<span><label   class="fcbm inblok">鸡蛋</a></label></span><span class='right'>三个</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
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					<h2>香椿蛋饼的做法步骤</h2>
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							<p><span class="fwb">1.</span> 将香椿芽用剪刀剪去老根，用水清洗干净，然后控净水分备用，将香椿用刀切成碎粒（至用刀切碎，千万别用刀剁啊），将切好的香椿放到盆里，打上三个鸡蛋</p>
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							<p><span class="fwb">2.</span> 加适量盐，然后用筷子搅拌均匀</p>
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							<p><span class="fwb">3.</span> 锅内放少许油，小火烧热，然后将锅转一下，让锅底布满油</p>
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							<p><span class="fwb">4.</span> 倒入准备好的香椿鸡蛋液</p>
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							<p><span class="fwb">5.</span> 用铲子将鸡蛋液摊的薄一点，（也可以等蛋液慢慢凝固以后慢慢转动一下锅子，让蛋液摊匀）</p>
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							<p><span class="fwb">6.</span> 等到蛋液一面完全凝固以后用铲子翻面，慢慢煎令一面</p>
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							<p><span class="fwb">7.</span> 煎到蛋液完全凝固，颜色呈金黄色（我这个都有些火大了），香椿变成翠绿色的时候就可以关火。用铲子直接在锅里将香椿蛋饼切成块，大小随意哈</p>
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					<h2>小贴士</h2>
					<p>香椿蛋饼其实很简单，也很美味，只加一点盐，吃的时候满口都是香椿的香味！只是中间翻面的时候有些困难，可以用两个铲子来帮忙，翻一个完整的蛋饼！</p>
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